Chicken Katsu Curry

Method

1. 1
   • vegetable oil 3 dl
   • onion 1
   • carrot 2
   • potato 2
   • garlic 3
   • fresh ginger 15 g
   • chicken stock 7 dl

   Simmer the vegetables — Sauté the onion, carrot, and potato in a little oil for 5 minutes, then add garlic, ginger, and stock and simmer for 15 minutes until the vegetables are tender.

   ⏱15 min
2. 2
   • japanese curry roux 100 g
   • soy sauce 1 tbsp

   Make the curry sauce — Break the curry roux into the pot and stir in the soy sauce, simmering until thickened and glossy. Keep warm.

3. 3
   • chicken breast 4
   • wheat flour 40 g
   • egg 2
   • panko breadcrumbs 100 g

   Coat the chicken — Season the chicken breasts, then coat each in flour, beaten egg, and panko, pressing the crumbs on firmly.

4. 4
   • chicken breast 4
   • vegetable oil 3 dl

   Fry the katsu — Fry the breaded chicken in hot oil for 4 minutes per side until deep golden and cooked through, then drain and slice.

   ⏱8 min
5. 5
   • japanese curry roux 100 g
   • soy sauce 1 tbsp
   • white rice 400 g

   Plate and serve — Serve the sliced katsu over rice, generously ladled with the curry sauce.